Peaches and Cream Layer Cake
This light and fluffy cake is the perfect base for all the layers of peaches and fresh whipped cream. You will want to make it every week during peach season.
- 55 grams unsalted butter (room temperature, 4 tablespoons)
- 60 grams vegetable shortening (1/3 cup)
- 250 grams granulated sugar (1 1/4 cups)
- 50 grams light brown sugar (3 tablespoons, packed)
- 3 large eggs
- 1/3 cup canola oil
- 1/2 cup buttermilk
- 2 teaspoons clear vanilla extract
- 245 grams cake flour (2 cups)
- 1 1/2 teaspoon baking powder
- 3/4 teaspoons kosher salt
- 3 1/2 cups sliced peaches
- 1/3 cup granulated sugar
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 1/2 teaspoon vanilla extract
Preheat the oven to 350F
Line a 1/4 sheet pan with parchment paper and spray with baking spray. Set aside
In the bowl of a stand mixer combine butter, shortening and sugars and beat with paddle attachment on medium-high for 2-3 minutes until well combined
With the mixer on low add the eggs one at a time until incorporated. After the last egg is added beat on high for 3-4 minutes until well combined
Once eggs are fully incorporated turn the mixer back to low and slowly stream in the canola. Once oil is added beat on high for 4-6 minutes until mixture is very pale and has doubled in size
Turn the mixer to low again and add the buttermilk and vanilla extract a little at a time until fully incorporated
In a separate bowl mix the flour, baking powder and salt
Add the dry ingredients to the wet ingredients and mix on the lowest speed until just incorporated
Pour the batter into the prepared pan spreading into an even layer. Bake for 30 minutes or until the cake springs back when lightly pressed
Allow the cake to cool to room temperate before removing from the pan
While cake is cooling slice peaches into thin slices
Gently toss the peach slices and sugar in a bowl and set aside for 30 minutes
In a large bowl beat heavy cream, vanilla and powdered sugar until medium-thick consistency
Once cake is completely cool turn out onto a flat surface
Use a 6' cake ring to cut two circles from the sheet cake. Cut two half circles from the remaining cake. Do not discard scraps
See photos in postLine a 6' cake ring with acetate and place on cake board or similar surface
Separate peach slices from the juices they have released, reserving juice
Spoon 1/2 of the peach juice over the cake in the ring mold
- Top cake with 1/3 of the whipped cream
Spoon 1/3 of the peaches evenly over the cream layer
Top peaches with one of the cake circles and fill in gaps with cake scrapes
Top cake with remaining 1/2 of the peach juice, followed by 1/3 of the cream then 1/3 of the peaches
Finally add the last cake round and fill in the gaps with cake scrapes if needed
Top cake with remaining 1/3 or cream and peaches
Place cake in fridge for at least an hour for cream to set-up
When ready to serve remove cake ring and acetate then slice
If you do not have a 1/4 sheet pan you can also bake the cakes in 6" cake pans. Weigh the batter before adding to the pans and add exactly 1/3 of the batter to each pan for even layers. Check the cakes after 20 minutes for doneness. Once the cakes have cooled slice the domes off so the layers lay flat.
For easier slicing you can freeze the cake for a couple of hours before cutting. Let slices come up to room temperature for 20-30 minutes before serving